quinoa salad, Southwest Quinoa Salad

Southwest Quinoa Salad

My lovely friend, and one of the original raw food ladies, Laura Koubsky, brought this dish to a dinner long ago. It was an instant hit and I have made it many, many times.

It is, in my opinion, pretty perfect for a salad... it tastes amazing, it's easy, it's nutritious and it's low on calories. What's more, it last a few days and travels well. In fact, it's even better the second day.

Ingredients:

1 cup uncooked quinoa

1 finely diced red pepper

1 finely diced English cucumber

Kernels from 3 ears of corn (or 2 cups frozen corn thawed)

1 (15 ounce) can black beans, rinsed and drained

4 chopped scallions

1/3 cup snipped fresh cilantro

1/3 cup fresh lime juice

1/4 cup fresh orange juice

2 tablespoons extra virgin olive oil

1 1/4 teaspoons salt

1/2 teaspoon ground cumin

1/8 teaspoon white pepper

Directions:

In very fine mesh strainer, thoroughly rinse quinoa with cold water and drain. Combine quinoa and 2 cups water in saucepan. Bring to a boil over high heat; reduce heat and simmer, covered, until water is absorbed and quinoa appears translucent (about 15 minutes); cool. Fluff with a fork and cool thoroughly. In large bowl, gently combine quinoa with next 6 ingredients. Whisk together juices, olive oil, salt, cumin and white pepper. Drizzle dressing over quinoa mixture; toss to combine. Refrigerate, covered, several hours, or overnight. Toss gently before serving.

Makes: 9 (1 cup) servings

Note: Thoroughly rinsing quinoa removes any traces of saponin, a bitter substance that naturally coats the seeds.

This salad keeps for several days, and improves the second day. It travels well and is great for lunches.

BIRIT TREMATORE

be well. be vibrant.

Southwest Quinoa Salad

Healthy Recipes

RAW - VEGAN - GLUTEN FREE

BIRIT TREMATORE